Sauteed Zucchini with Shaved Fennel.
Sautéed Zucchini with Shaved Fennel was another hotel room hack. I had a fat green squash, a bulb of fennel and some dried herbes de provence. What would happen if I combined them? The fennel adds sweetness and the h de p brings the flavors together. Makes 2-4 side dish portions.
Ingredients:
½ lb or so zucchini (green or yellow)
1 bulb fennel
½ a white onion, about 1 c, sliced thin*
1 t herbes de provence
1 t kosher salt
Olive oil for sauteéing, maybe 2 T
Method: trim the ends of the zucchini and slice into rounds that are ½ inch thick. Cut off the base of the fennel and any fronds and shave very thin across the grain. Add all ingredients to a skillet and sauté, tossing frequently, until squash is cooked through. Had this with a steak; would go well with any grilled meat.
*Didn’t have onion in the hotel room but added when I made the dish at home. Use Vidalia or another sweet variety if you have it.
